Name: Buffalo Chicken Rice Bowls with Lettuce, Tomatoes, and Blue Cheese Dressing Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1/2 cup hot sauce (such as Frank’s RedHot); 1/4 cup unsalted butter, melted; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups cooked rice (white or brown); 1 cup shredded lettuce; 1 cup cherry tomatoes, halved; 1/2 cup shredded cheddar cheese; 1/4 cup ranch or blue cheese dressing; 1/4 cup thinly sliced green onions; Optional: sliced avocado, for topping

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Introduction

Buffalo Chicken Bowls offer a delicious and satisfying meal that’s bursting with bold flavors. Combining tender chicken tossed in spicy buffalo sauce with fresh veggies and creamy toppings, this dish is perfect for a quick weeknight dinner or meal prep.

A white bowl filled with several layers starting at the bottom with a bed of white rice. On top, there is a layer of chopped green lettuce covering half of the bowl. On one side, there are bright red halved cherry tomatoes placed next to a mix of shredded yellow and white cheese. Next to the lettuce is a smooth, fan-shaped layer of fresh avocado slices. The right half of the bowl is covered with chunks of bright orange, saucy grilled chicken topped with small pieces of green onion. White ranch or blue cheese dressing is drizzled over the lettuce, tomatoes, chicken, and some cheese. The bowl is set on a wooden board that contrasts with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked rice (white or brown)
1 cup shredded lettuce
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1/4 cup ranch or blue cheese dressing
1/4 cup thinly sliced green onions
Optional: sliced avocado, for topping

Instructions

Step 1: Prepare the buffalo sauce by combining the hot sauce and melted butter in a small bowl. Stir well and set aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes until browned and cooked through.
Step 3: Lower the heat to low and pour the buffalo sauce over the chicken. Stir to coat evenly and let it simmer for 3-5 minutes to absorb the flavors.
Step 4: Assemble the bowls by starting with a layer of cooked rice.
Step 5: Divide the buffalo chicken evenly over the rice in each bowl.
Step 6: Top with shredded lettuce and halved cherry tomatoes.
Step 7: Sprinkle shredded cheddar cheese over the bowls and drizzle with ranch or blue cheese dressing.
Step 8: Garnish with thinly sliced green onions and, if using, add sliced avocado for extra creaminess.
Step 9: Serve immediately while the chicken is hot and enjoy.

Tips & Variations

Use cauliflower rice as a low-carb alternative to regular rice for a lighter bowl.
For more heat, add extra hot sauce or sprinkle cayenne pepper on the chicken.
Swap the cheddar cheese for pepper jack for a spicy twist.
Make this dish vegetarian by replacing chicken with crispy tofu or roasted cauliflower.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the lettuce and toppings fresh, consider adding them after reheating.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a colorful layered salad. The bottom layer in each bowl is light brown quinoa, followed by a mix of chopped light green celery on one side and shredded bright orange carrots next to it. On top of the quinoa are fresh green lettuce leaves and bright red halved cherry tomatoes. Grilled orange chicken pieces and crispy orange buffalo cauliflower bits sit in one corner. Two slices of dark green cucumber rest near the top, sprinkled with green chopped spring onions. The whole bowl is drizzled with creamy white ranch dressing and garnished with small white crumbles of blue cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed until fully cooked.

What if I don’t have hot sauce on hand?

You can substitute with buffalo wing sauce or a mix of cayenne pepper, paprika, and vinegar to mimic the flavor. Adjust spice levels to taste.